Whole Roasted Cauliflower
Whole Roasted Cauliflower is a surprisingly rich and flavorful main dish that’s perfect as a vegetarian alternative for Thanksgiving or a delicious side any time of year.
This recipe combines the warm, caramelized flavors of oven-roasted cauliflower with a creamy, tangy yogurt lemon sauce that’s both refreshing and vibrant. Topped with sweet, pomegranate arils and crispy pine nuts, each bite is a delicious blend of textures and tastes.
This easy recipe combines an irresistible roasted cauliflower with a zesty lemon cream sauce, making it a standout addition to your table—whether for a holiday feast or an everyday family dinner.
Whole Roasted Cauliflower Recipe Highlights
- Easy-to-follow steps for a beautifully roasted main or side
- Perfect vegetarian alternative for Thanksgiving or festive special occasions
- Flavorful blend of garlic, lemon, and smoked paprika
- Only 45 minutes from start to finish
- A fun, visually stunning dish topped with pine nuts and pomegranate seeds
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CAULIFLOWER – Look for a medium head that feels heavy for its size and has tightly packed florets with few dark spots or soft areas. A fresh, firm cauliflower will roast up nicely with a tender inside and slightly crispy exterior. Choose one that fits well in your pot for blanching, making it easier to work with from the start.
OLIVE OIL and BUTTER – Combining these two gives the cauliflower the best of both worlds: olive oil’s light flavor and butter’s rich taste. Olive oil helps the cauliflower get a crisp exterior, while butter adds depth and helps the seasonings stick well. This blend is perfect for roasting as it prevents the paste from drying out and gives the cauliflower a golden finish.
CHEESE – We’re using Parmesan here, which adds a savory, slightly nutty flavor that complements the cauliflower and the smoky spices. Parmesan melts well, giving the cauliflower a light crust that’s delicious and adds just the right amount of saltiness. Feel free to use Pecorino Romano for a sharper bite if you prefer.
SEASONING – A blend of salt, pepper, garlic powder, smoked paprika, and fresh minced garlic makes the cauliflower pop with flavor. Salt and pepper balance the flavors; garlic powder and minced garlic add layers of warmth and aroma; smoked paprika adds a subtle smokiness that enhances the richness of the cauliflower and complements the roasted texture.
LEMON – Using the zest and juice of a fresh lemon brings brightness to the dish, cutting through the richness and adding a subtle tang. Zest goes into the paste for extra flavor, while the juice enhances the creamy sauce. To get the most zest, use a microplane grater, and zest only the yellow part—avoiding the bitter white pith.
GREEK YOGURT and MAYONNAISE – These give you the creamy base of the lemon sauce. The yogurt brings a slight tang and smooth texture. And the mayonnaise thickens the sause and adds richness without overpowering. Together, they create a balanced, creamy sauce that enhances the cauliflower’s flavors without being too heavy.
DILL – Fresh dill adds a hint of herbal flavor and brightness. Look for bright green fronds without wilting or yellowing. To cut it, bunch the fronds and chop finely with a sharp knife. Dill complements the lemon and creamy sauce, bringing a light, refreshing element to the dish and some more color to the presentation.
TOPPINGS – A mix of toasted pine nuts and pomegranate arils gives the dish texture and a festive touch. The pine nuts add a very soft crunch and a hint of nuttiness. The pomegranate seeds add a pretty pop of color and a sweet-tart flavor. Together, they make the cauliflower visually stunning and add exciting bites throughout the dish.
How To Make A Whole Roasted Cauliflower
Please check the printable recipe card below for more detailed instructions.
- Blanch the cauliflower in salted water for 8-10 minutes, then transfer to an ice bath. Pat dry and season with salt and pepper.
- Prepare the Roasting Paste by melting butter with olive oil, then stirring in parmesan, garlic, smoked paprika, and lemon zest.
- Coat the Cauliflower with the paste, place on a lined baking sheet, and roast for 18-22 minutes at 400° Fahrenheit.
- Broil for 3-5 minutes until the top is golden and crispy, then sprinkle with additional parmesan.
- Toast Pine Nuts in a dry skillet until golden and fragrant, about -5 minutes.
- Mix the Sauce by combining yogurt, mayonnaise, garlic powder, lemon juice, and dill, then serve alongside the cauliflower, garnished with pine nuts, pomegranate, and dill.
Leftovers and Storage
STORE – To keep leftovers tasting their best, refrigerate them in an airtight container. This will help preserve the flavors and texture for up to 3 days, making it easy to enjoy again later.
FREEZE – Freezing this dish isn’t recommended because cauliflower can become watery once thawed, affecting its texture and flavor. For the best experience, we suggest enjoying this dish fresh, or within a few days if stored in the fridge.
REHEAT – For a deliciously warm and crisped-up cauliflower, reheat in the oven at 350º Fahrenheit for 10-15 minutes. This keeps it from getting soggy, so it’ll taste nearly as good as the day you made it.
MAKE AHEAD – For extra convenience, prepare the sauce and blanch the cauliflower up to one day in advance. Store each separately in the fridge, and then just add the roasting paste and finish roasting on the day you’re ready to serve. This way, you can have the dish mostly prepped without any last-minute hassle.
Serving Suggestions
KEEP THE CAULIFLOWER DRY – After blanching, pat the cauliflower thoroughly dry with paper towels. Any moisture left on the surface can make the paste slide off or lead to a soggy texture instead of that nice, crisp finish you want from roasting.
SPREAD THE PASTE EVENLY – Use a brush or your hands to get the paste into every nook, especially inside the florets. This ensures every part of the cauliflower absorbs the flavor, so no bite ends up bland.
MONITOR BROIL TIME CLOSELY – Broiling creates a delicious golden crust, but it can burn in seconds. Keep the oven door slightly ajar and watch carefully, adjusting the cauliflower if needed to get an even crisp without overdoing it.
More Easy and Delicious Thanksgiving Recipes
Recipe Success Tips
ROASTED POTATOES – Classic roasted potatoes add a hearty element that pairs wonderfully with the rich, roasted cauliflower. Their simplicity balances well with the bold flavors of the main dish.
SCALLOPED POTATOES – Creamy scalloped potatoes make an indulgent and comforting holiday side that complements the cauliflower’s golden, crispy texture.
HONEY ROASTED BRUSSELS SPROUTS – With a touch of sweetness, honey-roasted Brussels sprouts offer a nice contrast, enhancing the savory, smoky notes of the cauliflower.
SWEET POTATO CASSEROLE – The sweet and creamy flavor of this classic casserole adds a perfect holiday touch, making the meal feel more festive and balanced.
SALAD – A bright, crisp salad brings freshness to the table. Consider a simple Cucumber Salad for a festive twist or a Mixed Greens Salad with Cranberry Vinaigrette for a touch of holiday flavor. Both options add color and a refreshing element to balance the roasted cauliflower.
Commonly Asked Questions
Can I make this cauliflower dish ahead of time?
Yes, you can blanch the cauliflower and prepare the lemon sauce up to a day in advance. Store them separately in the fridge, and simply roast the cauliflower when ready to serve.
Can I use frozen cauliflower instead of fresh?
No, frozen cauliflower isn’t suitable for this recipe because you need a whole head of cauliflower for even roasting and a nice presentation. Frozen cauliflower releases excess water, which affects both the texture and the ability to coat it evenly with the roasting paste.
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Whole Roasted Cauliflower
Ingredients
- 1 medium whole cauliflower Trim the cauliflower’s stem and leaves, leaving the head intact.
- salt and pepper plus salt for the boiling water
Roasting Paste
- 2 tablespoons olive oil
- ¼ cup butter unsalted
- ¼ cup parmesan cheese grated
- 1½ tablespoons garlic minced
- 2 teaspoons smoked paprika
- lemon zest of one whole lemon
Lemon Cream Sauce
- 1 cup plain greek yogurt
- 1 cup mayonnaise
- 2 teaspoons garlic powder
- 1 medium lemon use the zest for the paste, juice for the cream sauce
- 3 tablespoons dill
- water optional, used to thin the sauce
Garnish
- ¼ cup pine nuts toasted
- ¼ cup pomegranate arils
- dill chopped
Instructions
Blanch the Cauliflower
- Trim the cauliflower’s stem and remove any green leaves, leaving the head intact. Make at 'X' at the bottom of the stem. This will help to cook evenly.
- In a large pot, bring about 8-10 cups of water to a boil (enough to fully submerge the cauliflower). Once the water is boiling add 2 tablespoons of salt. Place the cauliflower into the boiling water. Boil for 8-10 minutes for a medium head. The cauliflower should be slightly tender but still firm.
- While boiling prepare an ice bath by adding cold water and ice to a large bowl. Remove the cauliflower from the boiling water and immediately place it in the ice bath.
- Pat the cauliflower dry thoroughly with paper towels. Season the cauliflower head with salt and pepper,
Preheat the Oven
- Preheat your oven to 400° Fahrenheit.
Roasting Paste
- Combine butter and olive oil in a small pan and cook over medium heat until the butter has melted.
- Transfer the melted butter and oil to a medium pan add Parmesan cheese, minced garlic, smoked paprika, and lemon zest. Stir well until all ingredients are fully mixed and form a smooth paste.
Prepare the Cauliflower
- Use a brush (or your hands) to apply the paste evenly all over the cauliflower, Make sure it’s fully coated on all sides including the inside. Place the cauliflower on a foil-lined baking sheet.
Roasted the Cauliflower
- Place the cauliflower in the preheated oven and roast for 18-22 minutes at 400. Remove the cauliflower from the oven and sprinkle 1-2 tablespoons of grated Parmesan cheese on top.
- Switch your oven to the broiler setting on high. Broil the cauliflower for an additional 3-5 minutes, or until the top is golden and crispy. Watch closely to avoid burning. Remove from the oven place on a serving plate.
Toasted Pine Nuts and Lemon Cream Sauce
- While the cauliflower is roasting, heat a dry skillet over medium-low heat. Add the pine nuts to the skillet. Stir frequently for about 3-5 minutes, or until the pine nuts are golden and fragrant. Remove from the heat and set aside.
- To make the Lemon Cream Sauce whisk the Greek yogurt, mayonnaise, chopped garlic, lemon juice, and dill in a medium bowl until smooth and well-blended.
- Optional – If you like to thin out the sauce add a few tablespoons of water gradually to the sauce. Stir between each addition, until the sauce reaches a desired consistency.
Assemble
- Add the Lemon Cream sauce to the bottom of a serving plate and place the roasted cauliflower on top.
- Drizzle the lemon cream sauce over the cauliflower. Serve the rest as dipping sauce. Sprinkle the cauliflower with toasted pine nuts, pomegranate seeds, and dill.
Notes
Boiling the Cauliflower
For a larger cauliflower head, boil for 10-15 minutes.Lemon Cream Sauce
The cream sauce is going to have a dip-like consistency. I like to spread about a ½-1 cup of the cream sauce to the bottom of the serving plate before I add the roasted cauliflower.Then I like to take another ½ cup, add some water, whisk and drizzle the over the Whole Roasted Cauliflower. The remaining sauce, I like to keep at its original thickness and serve as a sauce on the side.
*Nutritional Information include the Creamy Lemon Garlic Sauce and are approximate.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.